This is a great healthy side dish for low-carb diets or not. This is how I satisfied my craving for lasagna. It is delicious, too. This recipe is for a main dish serving for one. We cut it in half for a side dish for two. You can easily increase ingredients if you have more people. As an option, you can also add cooked Italian Sausage to the recipe. Enjoy!
Spray the bottom of an 8 inch foil-lined pan with kitchen spray. Set aside.
Cook's Tip: You can also add chopped, cooked italian sausage to this recipe for a meat dish.
Preheat the oven to 425 degrees and use a small flat metal pan big enough to hold two portobello mushrooms. Remove the gills of the mushrooms and just trim the top of the stem, but leave it intact. Place the two mushrooms gill side down, caps up on the flat pan, sprinkle with kosher salt and roast in the hot oven 15 minutes. Turn the mushrooms half way through. Remove from the oven. Reduce heat to 350 degrees.
Meanwhile, mix the mozzerella and the cottage cheese together.
Place 2 tablespoons of the salsa in the center of the greased foil-lined pan and place one mushroom cap on top of the salsa, gill side UP. This makes a boat to hold the cheese mixture. Fill the boat with the cheese mixture. Spoon half of the remaining salsa over the cheese mixture.
Add the second mushroom, cap side up. Spoon the remaining salsa on top of the cap and sprinkle it with the parmesan cheese.
Return to the oven and bake for 18 to 20 minutes. Garnish with chopped basil and serve immediately.